Meal Kit

Pork Gyros

with pepperoncini-cucumber crema

Prep & Cook Time: 20-30 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Gyros… as the Greek gods on Mt. Olympus intended. (What came first, the gyros or the gods? Question for the ages.) This yummy version has tender pork, cooked with seasoning and tomatoes, topped with a bit of light heat with a pepperoncini and cucumber crema. These gyros are so good, Zeus would have turned himself into a Home Chef customer for 'em.

In Your Box (serves 2)

  • 10 oz. Sliced Pork
  • 2 Roma Tomatoes
  • Info
    4 Mini Naan Flatbreads
  • 1 Persian Cucumber
  • Info
    2 oz. Sour Cream
  • Info
    1 oz. Feta Cheese
  • 1 Pepperoncini
  • 1 tsp. Chimichurri Seasoning
Contains: FD&C Yellow No. 5 and Sulfites
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using 20 oz. sliced pork, follow same instructions as 10 oz. sliced pork, working in batches, if necessary.

  • If using Impossible burger, follow same instructions as sliced pork in Step 3, breaking up until no pink remains and burger is heated through, 4-6 minutes.

  • If using steak strips, follow same instructions as sliced pork in Steps 1 and 3, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.

  1. 1

    Prepare the Ingredients

    Trim cucumber, halve lengthwise, then cut into 1/4” half-moons.

    Core tomatoes and cut into 1/2" dice.

    Stem pepperoncini. Halve and mince.

    Pat sliced pork dry. Coarsely chop, then separate pieces.

  2. 2

    Prepare the Crema

    In a mixing bowl, thoroughly combine cucumber, pepperoncini (to taste), sour cream, 1 Tbsp. water, and a pinch of salt. Set aside.

  3. 3

    Cook the Filling

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

    Add sliced pork, chimichurri seasoning, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally, 3 minutes.

    Stir in tomatoes and 1 Tbsp. water. Then stir occasionally until tomatoes are soft, no pink remains on pork, and pork reaches a minimum internal temperature of 145 degrees, 3-4 minutes.

    Remove from burner and transfer to a plate. Cover and rest, at least 3 minutes.

    Wipe pan clean and reserve.

  4. 4

    Warm the Flatbreads

    Return pan used to cook filling to medium-low heat.

    Add flatbreads to hot, dry pan. Working in batches if necessary, cook until warmed through, 1-2 minutes per side.

    Flatbreads will puff when flipped. Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, placing filling in flatbreads and topping with crema and cheese. Bon appétit!

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